Thursday, October 31, 2013

Cut the pumpkin into small pieces and pressure cook by using enough water to cover it and leave it for a whistle or two
and switch off. Once the pressure is released, take the
pumpkin out and remove the skin and blend it in a blender to fine puree.

Meanwhile soak sago in water for 30 to 45 minutes, wash it and keep aside. Take a pan pour milk into it and bring it to boil, add sago to it and allow it to get cooked, when it becomes translucent, add pumpkin puree and mix well, now add sugar to it and keep stirring for few minutes. When done remove from flame. Fry almond pieces & raisins in ghee and transfer to this. Garnish with saffron strands, allow it to cool and serve.

Now take a
baking dish, grease with some ghee, spread a layer of rice
in the bottom and then shrimp gravy on the top, followed by fried onion. Repeat layering rice, gravy and fried onion. Finally garnish with fried onions, raisins and cashew
nuts. Sprinkle saffron color and cover it with an aluminum foil. Preheat Oven to 350 degrees and bake this for 10 minutes.

Friday, October 25, 2013

Take a pan, add ghee and roast semolina on low flame until nice aroma comes. Switch of the flame and keep aside. In the same pan, add mango pulp, sugar and butter and mix well. Take a baking pan and grease it, transfer the mixed ingredients into the baking pan and bake it at 350 degree for 35 to 40 minutes. Remove from oven and allow it to cool. Garnish with raisins and almond.

Then mix it well and serve. You can also cut into any desired shapes (square or diamond). I prefer like this.

Peel the skin of the apple and cut into small pieces. Coarsely grind apple, grated coconut, shallot, red chili & salt in a blender, do not add water, if required just sprinkle little water and grind. In the end add curry leaves and pulse it for few seconds, Mix well and serve with rice or dosa.

Friday, October 18, 2013

Marinate shrimp with turmeric, red chili powder, salt & 1tbs oil for 15 to 20 minutes. Heat a pan/kadai by adding remaining 1 tbs oil, add the marinated shrimp to it and fry, when it is half done add grated coconut and mix well, followed by curry leaves and fry for few more minutes. When its done remove and serve with rice.

Pressure cook toor dal until soft and mash it well. Take a cooking bowl
add 1 tbs ghee, followed by asafetida, chopped
tomatoes, green chilli & ginger and saute for a minute, then add turmeric powder, rasam powder & pour some water and boil it . Simmer and boil for 15 to 20 minutes. Add the pressure cooked water from toor dal to it. Do not boil rasam too much as it will loose its taste, when froth
starts forming at the top add orange & lemon juice to the rasam and switch it off. Heat ½ tbs of ghee and season the rasam with mustard & cumin seeds. Garnish with cilantro.

Monday, October 14, 2013

Soak the almonds in warm water for 30 mins or soak it overnight and peel the
skin. Put the almonds, ,green chilies and salt in a blender & grind it to fine smooth paste. Heat oil
in a pan and do the tempering with mustard, urad and curry leaves. Add it to
the chutney and mix it well.

Boil the potatoes, peel and mash the potatoes and keep it aside.Add chopped
onions and fry until they change its color. Add boiled fresh or frozen peas and fry well. Add turmeric, red chili powder, salt and mashed potato into it and
give a nice stir and cook it for few minutes. Add coriander to it and mix properly and keep
it aside to cool down. Make small sized balls out of the mixture and flatten them and keep aside.

Grease the idli plates with oil and fill it with idli batter
until half full. Add one tbs of the prepared stuffing and then add some more
batter on top. Steam cook for 10 minutes or until its cooked nicely.

In small mixing bowl, combine all topping ingredients. Blend nicely with
fork or hand until crumbly and keep aside.

Take a large bowl add butter and sugar into it and beat till smooth
with cake mixer. Then add eggs and beat until fluffy. Sift flour,
baking powder, salt, vanilla essence & milk. Blend all the ingredients to get a smooth
batter.

Pour half of the batter into a greased and floured baking pan. Sprinkle the filling evenly on top of the batter. Then spread the remaining batter on top the filling.

Sprinkle
topping crumbs mixture evenly over batter.

(My son helped me to sprinkle the filling & topping)

Bake at 375° for 30 minutes or until cake is done. Remove the cake from the oven and allow it to cool. Cut into square shapes and serve.